To serve, pipe some licorice mascarpone into a mound on each serving plate; place compressed watermelon into mascarpone to hold it up; place torched lobster around; sprinkle pickled rind down middle of plate; garnish each plate with 3 cucumbers, 1/4 fennel bulb, cress, and flowers; drizzle each plate with 1 tsp. oil; sprinkle with 1/8 tsp. fennel pollen.